Directions for Making Pumpkin Pie

Ingredients and Equipment

Recipe and Directions

Step 1 - Get your pumpkin

You can use either a fresh pumpkin or canned pumpkin. Fresh, obviously tastes much better! "Pie pumpkins" are smaller, sweeter, less grainy textured pumpkins than the usual jack-o-lantern types. grocery stores usually carry them in late September through December in the U.S. Note: the Libby's can of cooked pumpkin is just there for reference - it is the small can, so that gives you an idea of the size of a typical pie pumpkin. They're only about 8 inches in diameter.

Just like selecting any squash, look for one that is firm, no bruises or soft spots, and a good orange color.

The rest of the recipe below assumes you have already cooked your pumpkin or are using canned pumpkin (which is already cooked)

All the hard work is behind you! Here's where it gets really easy. If you start with a fresh 8" pie pumpkin, you will get about 3 cups of cooked, mashed pumpkin. The right amount of ingredients for this is as follows:

1 cup sugar

1.5 teaspoon ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground allspice

one half teaspoon ground ginger

one half teaspoon salt (optional, I don't use any)

4 large eggs

3 cups pumpkin glop (ok... "sieved, cooked pumpkin")

1.5 cans (12oz each) of evaporated milk (I use the nonfat version)

Mix well using a hand blender or mixer.

Step 4 - Pour into the pie crust

I like a deep, full pie, so I fill it right up to about one quarter to one half inch from the very top.

Step 5 - Bake the pie

Bake at 425 F (210 C ) for the first 15 minutes, then turn the temperature down to 350 F ( 175 C ) and bake another 45 to 60 minutes, until a clean knife inserted into the center comes out clean.

Here is the finished pie, right out of the oven:

I use a blunt table knife to test the pie. The knife below has already been stuck in the pie, and you see it comes out pretty clean, when the pie is done.